16. 03. 2020
група ТУ №  37
"Кухар, Кондитер"
Англійська мова
Урок № 2

Працюємо з поданим матеріалом та  інтернет ресурсом

https://www.academia.edu/4838813/Third_Edition_Food_Service_Manual_Health_Forum_Inc._An_American_Hospital_Association_Company

Тема уроку: " Ukrainian Cuisine "

Опрацювати II.  UKRAINIAN CUISINE

2.1 Ukrainian cuisine

Ukrainian cuisine is closely linked to the customs, culture, and way of life of the Ukrainian people. It is famous for its diversity and flavours.

The most popular Ukrainian dish is borsch. This thick and delicious soup is prepared with a variety of ingredients including meat, mushrooms, beans, and even prunes.

Mushroom soups, bean and pea soups, soups with dumplings and thick millet chowders are also popular.

"Holubtsi", or stuffed cabbage, is another favourite dish, as are "varenyky" filled with potatoes, meat, cheese, sauerkraut or berries such as blue-berries or cherries. "Varenyky" are often mentioned in folk songs.

Ukrainians like dairy products. Some samples: cheese pancakes and "riazhanka" (fermented baked milk). There are no holidays without pies, "pampushky" (type of fritters), "baba" (a tall cylindrical cake) and honey cakes.

Ukrainian sausage is delicious. It is preserved in a special way — in porcelain vessels filled by melted fat.

Of course, every region of Ukraine has its own recipes and traditions

Answer the questions.

1. What is Ukrainian cuisine famous for?

2. What is the most popular Ukrainian dish ?

3. What are the other popular Ukrainian dishes?

4. What products do Ukrainians like ?

5. What is your favourite Ukrainian dish ?

6. What Ukrainian dishes do you like to cook?

2.2 You know that Ukrainian cuisine is very varied and Ukrainians are famed for their hospitality. Ukraine like other countries has its own national cuisine.

1. Read and guess what a Ukrainian specialty each paragraph mentions about

	A It is a brawn made from boiling pigs’ trotters1. The meat is picked off the bone and the gravy sets around it into a jelly as it cools; served with horseradish or mustard.
	B Pancakes, often made with soured milk for a lighter batter. Thinner pancakes are called nalysnyky, which are rolled and served with a stuffing, usually fruit or jam.
	E Pork fat — no description of Ukrainian cuisine would be complete without it. Ukrainians like their pigs to be fat for it. Spices are rubbed into the skin. It’s eaten in thin slices on black bread with garlic and salt. Especially delicious is the smoked version.
	D Soup based on beetroot with meat and other vegetables; served with sour cream. There are many regional varieties.
	C Cabbage rolls stuffed with rice and vegetables, or possibly with spiced minced meat, and stewed slowly in the oven.
	F Ravioli-like pasta stuffed with potato, cabbage, mushrooms, meat or cheese, or with cherries as a sweet dish.
	G A domestic sausage, but it can’t be called saliami. The only way to sample true home-prepared sausage is by experiencing it for yourself with the sights and smells of the markets of Ukraine.
	H Pancakes made from grated potato and flour and fried; served with sour cream.

2.3 Match the word combinations with the pictures (A-F).

D	Boiled rice		Roast chicken		Baked potatoes
	Grilled sausages		Fried eggs		Steamed vegetables

2.4 Put two of the words in the box into the correct column.

beans, duck, lettuce, peaches, prawns, salmon, sausage, strawberries

meat	fish/seafood	fruit	vegetables

2.5 Read the recipe and put the steps below in the correct order.

Borshch

Put the chopped beetroot, carrots and green beans into a saucepan with about 2 litres of water and cook for a while. Then, add the rest of the vegetables, dill and salt and cook until vegetables are tender, adding more water if necessary. Fry the finely chopped onion in oil in a small frying pan and add flour. Stir until smooth. You use this to thicken the soup; add this to the borshch when the vegetables are cooked. Add some cream and the freshly chopped garlic and cook for about 5 minutes more. Adjust seasoning if necessary. Serve

1 cup chopped fresh beetroot

1 cup chopped fresh carrots

3 cups green beans cut into small pieces

3 or 4 medium potatoes, cubed

1 kilo chopped or shredded cabbage

1/2 kilo fresh or canned tomatoes chopped

1/2 cup chopped onion

1/2 cup fresh dill, chopped

salt to taste

tablespoons finely Chopped onion

tablespoons oil  

tablespoons flour

cream

minced garlic, to your taste

-         Prepare thickener.

-         Taste, add salt.

-         Add the rest of the cabbage, potatoes, tomatoes, onion and dill and let them cook.

-         Serve.

-         Add thickener to borshch.

-         Add cream and garlic, and cook.

-         Cook the beetroot, carrots and green beans in 2 I of water.

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